Perserved whole kumquats

Yield: 1 Servings

Measure Ingredient
3 cups Kumquats
2 cups Sugar
¼ cup Light Corn Syrup
3 cups Water
Sugar (see below)

Wash kumquats thoroughly in warm water. Cover with water and boil until furit is tender (about 10 minutes). Don't let fruit get too soft. Drain. Make a slit down side of each kumquat and press out seeds or remove by probing with fork. Make syrup of 2 cup sugar, corn-syrup and water. Boil 2 minutes, add kumquats and cook gently for 10 minutes. Set aside for several hours or overnight. Add ½ cup sugar and head to boiling. Simmer 5 minutes. Repeat this standing and adding sugar process 2 or 3 more times (3 or 4 times in all). Simmer 5 minures each time. (If kumquats are put into heavy syrup at first they will collapse. Failure to slit the fruit may cause collapse. The time and temperature should be checked, too long or hot cooking tends to make these preserves dark and strong in flavor.) File

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